Protein Cookie Dough

This Protein Cookie Dough recipe is made with whole food ingredients like nut butter, oats, protein powder, and maple syrup.

Course Snacks

Cuisine American

Prep Time 15

Chilling time 1

Total Time 1 15

Servings pieces

Calories 134

Author Dorothy Bigelow

Ingredients

1 cup creamy natural peanut butter or nut butter of choice (*must be natural, the kind with oil separating out)
5 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup oat flour **see notes
60 grams tablespoons vanilla whey protein powder approx. ½ cup + 2 tablespoons
⅓ cup mix-ins of your choice mini chocolate chips, m&m’s, chopped nuts, etc

Instructions

Add the peanut butter, maple syrup, vanilla extract, oat flour, and protein powder to a large bowl.
1 cup creamy natural peanut butter, 5 tablespoons maple syrup, 1 teaspoon vanilla extract, ½ cup oat flour, 60 grams tablespoons vanilla whey protein powder
Mix everything together with until well combined.
Add the desired mix-ins into the dough, and fold it in until completely combined. If you want to make a variety of flavors, divide your dough into 2 or 3 portions and add 2-3 tablespoons per section of dough.
⅓ cup mix-ins of your choice
Use a cookie scoop to portion the dough, then release them onto a baking sheet lined with parchment paper.
Freeze for 1 hour, or until firm.
Place the chilled cookie dough into an airtight container. Store in the fridge for up to 1 week, or transfer to the freezer for storage for as long as 2 months.

Notes

Adapted from Monster Cookie Protein Bars.

*Oat flour: If you can't find oat flour, you can blend (or process) quick or old-fashioned oats into a fine powder.

**Peanut butter: Make sure that you use natural peanut butter (the kind that separates with an oily layer on top). This thinner, oily texture is essential to getting the right consistency to the dough. Do not substitute a commercial peanut butter like Kraft or Jif.

Customizing: Add your favorite extracts and mix-ins to create custom cookie dough flavors like birthday cake, toffee, monster cookie, etc.

Gluten free: The recipe as written is gluten-free, but if you are celiac, you will want to choose a gluten-free oat flour OR blend gluten-free oats into flour.

Nutrition